Trou du Cru from Berthaut


Trou du Cru (TROO-dewh-CRUH) Robert Berthaut create the Trou du Cru in the beginning of the eighties. It's the same making and ripenning technology as the other bigger cheeses of A.O.C. Epoisses. It's a cheese whose maturing process is completed with the Marc de Bourgogne. It is washed individually in spite of its small size. Its ripening is faster, approximately four weeks, but gives it subtle flavors, both full and fine. Its shape and preparation make it the convivial cheese par excellence. Wine Pairing: Chablis
	Milk: (pasteurized)
	Type: soft washed rind (edible)
	Pungency: Strong smell / mild taste
	Optimum Maturation: 5 weeks Maximum Maturation: 9 weeks
	Shape: D: 1.5" - H: 1"
	Weight: 2 oz.
	Fat Content: 50%
	Packaging: papercup